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SARAS3's Photo SARAS3 SparkPoints: (4,943)
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11/7/13 6:56 A

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emoticon - am a big soup eater, but not everyone in my family has my taste in foods, so will try the Lentil vegetable soup and the Aztec Salad - might end up eating it myself, so will make a small salad so that it is not wasted.
I'm always looking for new recipes for these - I find soup and salads are a easy way to get your healthy foods into a meal, but eating the same soup and salad each day is not always fun.
Have to go grocery shopping today so will pick up the missing items and make them for this wknd. Will keep you posted how it all turns out.

emoticon again.




There is only one way to succeed in anything, and that is to give it everything.

You have not failed until you quit trying!!


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VOLARI52's Photo VOLARI52 Posts: 3,067
10/23/12 11:52 A

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Thanks Lindie...I found that out about the Chickpea recipe when I went to make it this morning....but I'm not adding the red pepper flakes or cayenne because I going to feed it to my gk's.....I'm also adding some dried cranberries, I had them leftover from salad I made on the weekend.....so far what I've taste tested is good....my dh will like it....chickpeas are one of our favorite beans to eat.....

emoticon

Stephanie, Windsor,ON
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LINDIEMAE's Photo LINDIEMAE Posts: 31,242
10/22/12 9:51 P

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Curry Chickpea is not a soup - its got a soup base, but you put it over rice - I just froze mine, I see no reason why it can not be frozen.

Most salads of course can not be frozen that I am aware of.

Soups can and I have frozen my soups ok .. and they have the same taste when I unfreeze it ..

I will add more as I get more.

The curry chickpea is actually spicey but I ate it and survived lol !! I hope you enjoy them !

Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


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VALBOY2010's Photo VALBOY2010 Posts: 5,961
10/22/12 9:32 P

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Lindie, do these soups freeze well? My family doesn't eat soup, but I don't mind it. If I can freeze it in portions, then I can take it to work for lunch.

Be kinder than necessary, for everyone you meet is fighting some kind of battle.

Always be yourself, because the people that matter, don't mind, and the one's that do mind don't matter.

Have a great day!
VOLARI52's Photo VOLARI52 Posts: 3,067
10/21/12 8:10 P

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Lindie...I'm making the chickpea soup Tues when I'm home....

Today I making a Beet and Barley Soup....just peeled and boiled the beets and cooked the barley separate...then I sautéed an onion and 3 garlic cloves in olive oil in a big pot....then added the cubed beets and cooked barley and fill the pot with water and cans of chicken stock ...let everything simmer for a while until well mixed and added salt and pepper to taste.....afterwards I pureed batches of this in a blender and filled containers.....I'll freeze some of it and leave enough in the frig for tomorrow's supper...just add a salad with it....simple but healthy.....

Edited by: VOLARI52 at: 10/21/2012 (20:12)
Stephanie, Windsor,ON
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LYNETTEMOM's Photo LYNETTEMOM SparkPoints: (69,311)
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10/21/12 6:36 P

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tks for sharing these recipes, Lindie. I will try to come up with something to share!

LJ


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LINDIEMAE's Photo LINDIEMAE Posts: 31,242
10/21/12 3:14 P

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AZTEC SALAD

1 CAN BLACK BEANS - RINCED
1/2 CUP FINELY CHIPPED RED ONION
1 GREEN BELL PEPPER DICED
1 RED OR YELLOW PEPPER DICED
2 TOMATOES DICED
2 CUPS FROZEN CORN, THAWED
3/4 CUP CHOPPED FRESH CILANTRO (OPTIONAL)
2 TBSP SEASONED RICE VINEGAR
2 TBSP APPLE CIDER VINEGAR
1 LIME OR LEMON JUICED
2 GARLIC CLOVES MINCED
2 TSP CUMIN
1 TSP CORIANDER
1/2 TSP CRUSHED RED PEPPER FLAKES
CAYENNE
DRAIN AND RINSE THE BEANS, AND PLACE THEM IN A LARGE SALAD BOWL. ADD THE ONION, PEPPERS,CORN AND CILANTRO.

IN A SMALL BOWL COMBINE THE VINEGARS, GARLIC, LEMON OR LIME JUICE, SEASONINGS AND POUR OVER SALAD.
TOSS GENTLY TO MIX


NUTRITIONAL INFORMATION"

CALORIES: 143 KCAL
PROTEIN 7G
CARBS 28 G
FAT 0.3 G
SODIUM 117 M
SERVINGS: 10



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LINDIEMAE's Photo LINDIEMAE Posts: 31,242
10/21/12 11:34 A

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CHICKPEA CURRY

1 CUP BROWN BASMATI RICE
2 CUPS WATER

3 TBSP OLIVE OIL
1 LARGE ONION, CHOPPED
3 GARLIC CLOVES, CRUSHED
2 INCH PIECE OF GINGER, PEELED AND GRATED
1/2 TSP DRIED CHILI FLAKES
2 TSP PAPRIKA
2 TSP GROUND TURMERIC
1 CINNAMON STICK, HALVED
1 MEDIUM SWEET POTATO OR POTATO PEELED AND DICED
1 RED PEPPER, SLICED THINLY
14OZ CAN OF CHICKPEAS, DRAINED AND RINSED
1-1/2 CUPS VEGETABLE STOCK
1/3 CUP RAISINS
SALT AND PEPPER
CILANTRO LEAVES TO GARNISH ( I DO NOT LIKE CILANTRO)

PUT RICE AND WATER IN A POT. BRING TO BOIL AND THEN COVER TIGHTLY WITH A WELL FITTING LID AND SIMMER AT VERY LOW HEAT FOR 40 MIN ( DO NOT LIFT THE LID !!!!) FLUFF WITH A FORK WHEN DONE - I HAVE A RICE COOKER, I'LL BE USING THAT.

HEAT THE OIL IN A LARGE SAUCEPAN OR SAUTE PAN. ADD THE ONION, GARLIC, GINGER, AND SPICES AND SAUTE, STIRRING GENTLY FOR 5 MIN UNTIL GOLDEN
ADD THE SWEET POTATO, RED PEPPER, CHICKPEAS, STOCK AND DRIED FRUIT. SEASON TO TASTE WITH SALT AND PEPPER, BRING TO A BOIL. REDUCE THE HEAT, COVER, AND SIMMER FOR 20 MIN OR UNTIL THE POTATOES ARE TENDER.

TOP THE RICE WITH THE CHICKPEA CURRY, AND SERVE SCATTERED WITH CILANTRO LEAVES.

Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


Many of the truths we cling to depends on our point of view ... Obi Wan-Kenobi

https://www.fitbit.com/user/26P527


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VOLARI52's Photo VOLARI52 Posts: 3,067
10/21/12 1:28 A

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Thanks Lindie!

Stephanie, Windsor,ON
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LINDIEMAE's Photo LINDIEMAE Posts: 31,242
10/20/12 6:04 P

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Glad you like them, other then the actual prep, the cooking time is less then an hour and can be a nice dinner, I have found that since I am eating light for dinners now, I have less accid reflux at night .. !!!

Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


Many of the truths we cling to depends on our point of view ... Obi Wan-Kenobi

https://www.fitbit.com/user/26P527


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VALBOY2010's Photo VALBOY2010 Posts: 5,961
10/20/12 5:51 P

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These sound great, Lindie. Thanks.

Be kinder than necessary, for everyone you meet is fighting some kind of battle.

Always be yourself, because the people that matter, don't mind, and the one's that do mind don't matter.

Have a great day!
LINDIEMAE's Photo LINDIEMAE Posts: 31,242
10/19/12 10:21 P

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LENTIL VEGETABLE SOUP

1 TSPS OLIVE OIL
1 LARGE ONION, CHOPPED
2 CLOVES GARLIC, CHOPPED
1 TSP CUMMIN
1 CARROT SLICED
1 STALK CELERY SLICED
1 POTATO CHOPPED ( OR YAM/SWEET POTATO)
1 CUP DRIED RED LENTILS
5 CUPS CHICKEN BROTH ( OR VEGETABLE)
1/S TSP PEPPER
1 TSP HOT RED PEPPER SAUCE, OPTIONAL
2 TBSP LEMON JUICE, OPTIONAL
SALT TO TASTE

1. HEAT OIL IN LARGE SAUCEPAN. ADD ONION AND GARLIC AND COOK UNTIL TENDER AND FRAGRANT, ABOUT 5 MINUTES. ADD CUMMIN AND COOK FOR 30 SECONDS.
2. ADD CARROT CELERY AND COMBINE AND COMBINE WELL. STIR IN LENTILS AND STOCK. BRING TO BOIL. ADD PEPPER, COOK GENTLY, COVERED FOR 30 MINUTES.
3. PUREE HALF OR ALL THE SOUP FOR A SMOOTHER TEXTURE ( I DID ALL OF MINE). ADD LEMON JUICE AND HOT PEPPER SAUCE. TASTE AND ADJUST SEASONINGS IF NECESSARY ADD SALT TO TASTE. SPRINKLE WITH CILANTRO.

Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


Many of the truths we cling to depends on our point of view ... Obi Wan-Kenobi

https://www.fitbit.com/user/26P527


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LINDIEMAE's Photo LINDIEMAE Posts: 31,242
10/19/12 10:12 P

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Quinoa and Yam Soup

2 tbs of vegetable oil - I only use olive oil
1/2 medium onion finely chopped
2 tsp finely chopped ginger
1 garlic clove minced - I bought the already minced and used the recommended serving
1 tsp of mild or medium curry powder ( I forgot this 1st time )
4 -1/2 cups chicken or vegetable stock
1/3 cup quinoa
1 - 14 oz can diced tomatoes
1 tbs brown sugar ( forgot this too!)
1 medium yam, about 10 oz, peeled and cubed
1/4 cup chopped fresh cilantro or green onion ( I used the green onion)

Directions:

Place the oil in a pot over medium heat, add the onion, ginger, and garlic, cook 2 minutes.
Mix in the curry powder and cook for 30 seconds more
Add the stock, quinoa, sugar, and tomatos and bring to a simmer - 5 minutes and then add the yam.
Simmer 10 - 15 minutes until the quinoa and yam are tender .
Season with salt ( I did not ) stir in the cilantro or green onion and serve.Should make 6 1 cup servings.


Vancouver BC Canada -

Mantra for 2014 - " The only time you can coast in life is when you are going downhill" - A. Roger Merrill


Many of the truths we cling to depends on our point of view ... Obi Wan-Kenobi

https://www.fitbit.com/user/26P527


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